Coffee Rubbed Grilled Fish Recipes

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

Steps:

• Using a mortar and pestle, crush 1/2 cup fennel fronds, black and pink peppercorns, garlic, and parsley to a paste. (Or pulse in a food processor.) Stir in 2 tablespoons oil. Rub mixture over fish, inside and out; stuff fish with more fennel fronds, herb sprigs, and greens. Cover with plastic wrap; let stand 30 minutes.
• Preheat grill to medium. Season fish generously with salt and pepper. Brush a fish-grilling basket with oil; place fish inside and secure. Grill, covered, turning once, until fish is opaque and flakes when tested with the tip of a knife, 20 to 25 minutes.
• Meanwhile, toss fennel bulbs and chiles in a bowl with salt and remaining 2 tablespoons oil. Grill until fennel and chiles are lightly marked and tender (if they start to burn, shift to a cooler area of grill). Arrange fish on a platter; surround with lemon, potatoes, fennel, and chiles (chiles should be eaten with caution). Drizzle with herb sauce; serve immediately.

Steps:

• Prepare an outdoor grill for cooking over medium-high heat. Combine the brown sugar, espresso powder, ancho powder, paprika, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl.
• Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes.
• Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter to rest for 5 minutes before slicing.

Steps:

• Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
• While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
• Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
• Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

Steps:

• For the avocado-lime sauce: In a blender on low speed, mix the avocado, lime juice, 2 tablespoons water, sour cream, hot sauce and some salt. Blend until smooth. Set aside.
• For the fish tacos: In a shallow bowl, mix the coriander, cumin, chili powder, garlic powder, salt, coffee, brown sugar and cornmeal until well combined. In another shallow bowl, whisk the eggs and hot sauce together.
• Shred the cabbage as finely as possible, and slice the radishes as thinly as possible. Set aside.
• Pour the oil into a large saute pan and heat over medium-high heat.
• Cut the fish into 12 sticks, approximately 3 ounces each. Roll each piece of fish in the egg mixture and then coat well in the cornmeal mixture.
• In batches, place the breaded fish into the hot oil, taking care not to overcrowd the pan. Brown the fish on each side, approximately 1 minute per side. Drain on paper towels, sprinkling the fish with a little salt as it comes out of the pan.
• In a separate saute pan, heat the tortillas over high heat to brown slightly.
• Place a piece of fish on each tortilla, and top with shredded cabbage, avocado sauce and radish slices.

Steps:

• Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
• Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
• Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.

Steps:

• In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
• Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

Steps:

• Prepare a hot grill.
• Coat the fish fillets with a few tablespoons of olive oil. Season with salt.
• Thinly slice the squash lengthwise, using a mandoline or a very sharp knife, and combine with the kale in a large bowl. Drizzle a couple tablespoons of olive oil over the vegetables. Season with salt.
• Place the prepared fish skin-side down on the grill. After about 4 minutes, or when the skin easily lifts off the grill, flip the fillets.
• While the fish is cooking, place the kale and squash on the grill and watch carefully. Turn the vegetables the moment they begin to show grill marks.
• Once they are charred on both sides, return the vegetables to the large bowl and toss with 1/4 cup olive oil, lemon juice and chili flakes.
• Remove the fish from the grill after about 4 minutes on its second side, and top with a spoonful of the chimichurri sauce. Serve with the grilled vegetables.